Persimon® foam with saffron syrup


  • 500 g shredded “Persimon®” kakis
  • 300 g whipped cream
  • 150 g sugar
  • 10 g gelatin


  • ½ dl white wine
  • 50 g honey
  • Juice of ½ lemon
  • ½ cc saffron


Soak the gelatin sheets.

Strain the crushed “Persimon®” kakis and keep the liquid aside.

Dissolve the gelatin in the lemon juice and 2 tablespoons of water, then add the sugar.

Incorporate the whipped cream.

Pour the mixture into a silicone mould and place in the refrigerator. Let cool and de-mould at least 4 hours later.

To make the syrup, bring the wine, honey, lemon juice and saffron to a boil. Boil until reduced.

Once you have de-mould the mix, drizzle with syrup and decorated with crystallised “Persimon®” kaki and a few caramelised “Persimon®” kaki balls, adding raspberries or red berries of your choice.